EFFECT OF HEAT TREATMENTS ON BIOLOGICAL ACTIVITY OF EXTRACTED CATECHINS FROM GRAPES SEED BLACK AND WHITE VARIETIES

M. Alsamerie, A.M.; S.Al-Janabi, N.M.

	EFFECT OF HEAT TREATMENTS ON BIOLOGICAL ACTIVITY OF EXTRACTED CATECHINS FROM GRAPES SEED BLACK AND WHITE VARIETIES
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 19, Issue 7, 2014, Pages 0-0
Authors
A.M. M. Alsamerie; N.M. S.Al-Janabi
Abstract
The chemical composition of grapes seed of black and white varieties was studied. The main compounds were as follows , 10.65 and 8.04%, moisture , 5.63 and 5.87% protiens,. 80.43 and 82. 21% carbohydrates, 0.36 and 0.39 % fat . 2.93 and 3.49% ash, 60.72 and 67.83% fiber respectively. Catechins were extracted separately with water from both varieties by (10:1),(water:solid) w/w respectively ,filtered and concentrated by ethyl acetate (1:1) v / v respectively and dried at 40 C0. The activities of both extracts towards seven bacterial types Bacillus subtilis, Bacillus cereus, Bacillus stearothermophilus, Escherishia coli, Staphylococcus aureus, Salmonella typhimurium and Pseudomonas fluorescens and two type of yeast which were Candida albicans and Kluyveromyces marxianus. The diffusion method was employed. The effect of three type of thermal treatments were examined that were HTST (72C0/15 seconds), Autoclaving (121C0/15 minutes) and cold pasteurization. both extracts showed positive results as for inhibitory effect toward gram positive and gram negative bacteria, Yeast showed less respond toward both extracts.

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